Fruity Acorn Squash Bake

• 2 acorn squash (2 lb.), cut lengthwise in half, seeded
• 2 Tbsp. butter or margarine, melted, divided
• 1 can (8 oz.) pineapple chunks in juice, drained, finely chopped
• 1 pear, peeled, cut into 1/2-inch pieces Safeway 1 lb For $1.88 thru 02/09
• 1/2 cup dried cranberries
• 1/3 cup PLANTERS Slivered Almonds, toasted
• 2 Tbsp. brown sugar
• 1 Tbsp. honey

1. Heat oven to 375F.
2. Cut thin slice off rounded side of each squash half to prevent it from tipping over.
3. Place in single layer in foil-lined pan; brush insides evenly with about half the butter.
4. Combine fruit and nuts in medium bowl.
5. Add sugar and honey; mix lightly.
6. Spoon into squash halves; brush with remaining butter.
7. Bake 1 hour or until squash is tender.
8. Cut in half.

acorn, butter, pineapple, pear, cranberries, brown sugar, honey

Taken from www.kraftrecipes.com/recipes/fruity-acorn-squash-bake-91350.aspx (may not work)